Eosinophilic Esophagitis Friendly Chicken Vesuvio
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
- 1 tsp kosher salt
- ¼ tsp sweet paprika
- 3 tbsp olive oil, divided
For the vegetables
- 1.5 lbs yukon gold potatoes, cut into 1-inch wedges
- 1 medium fennel bulb, cored and cut into 1-inch wedges
- 4 cloves garlic, thinly sliced
- 1 tsp dried oregano
For the sauce
- ½ cup white grape juice
- 1 cup low-sodium chicken broth
- 1 cup frozen peas
For serving
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken pieces thoroughly dry with paper towels. Season all over with the kosher salt and sweet paprika.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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